Moroccan Spiced Shepherd’s Pie

Ginger is our ingredient of the season. You can find our archive of ginger posts here and our previous featured ingredients here.

I mentioned this dish in my recent farm share post, and with fall right around the corner, it’s a perfect time to add this to your repertoire.

This dish includes all of the best comforts of shepherd’s pie with added interest from the Moroccan spices and added simplicity from the sliced potatoes. The first time I made this we took it to a friend’s house and everyone around the table (from the 1 yo to the adults) loved it!

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We are big shepherd’s pie fans, but honestly, I never make it because I don’t want to mash the potatoes. But as soon as I saw this recipe, I was all in because the potatoes are sliced instead of mashed. The recipe is from Modern Israeli Cooking, with just a few slight variations…  I have a feeling you’re going to see us mentioning this book many times throughout the season!

This dish also appeals to me because it takes familiar ingredients and makes them a platform for introducing new flavors through the spices. And, from a Seasoned perspective, we love a good savory dish that includes ginger!

Moroccan Spiced Shepherd’s Pie

Moroccan Spiced Shepherd’s Pie

Ingredients

  • olive oil
  • 1 yellow onion, diced
  • 2 medium carrots, diced
  • 1 bell pepper, diced
  • 1 1/2 lb ground beef
  • 2 Tbsp grated fresh ginger
  • 1 Tbsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp cinnamon
  • 1/2 tsp coriander
  • 1/4 tsp nutmeg
  • 1 1/2 tsp salt
  • ground black pepper to taste
  • 1 1/2 Tbsp tomato paste
  • 2 Tbsp flour
  • 1/3 cup chopped parsley
  • 2 cups veggie or beef stock
  • 5 potatoes peeled
  • 1/3 cup frozen peas
  • more paprika for garnish

Instructions

  1. Heat about 1 Tbsp of olive oil in a sauté pan. Added the chopped onion, carrots, and bell pepper and sauté until they begin to soften and the onions are slightly translucent.
  2. Add the ground beef, breaking it up with a fork as it cooks.
  3. When the beef is no longer pink, add the ginger, paprika, cumin, cinnamon, coriander, nutmeg, salt, black pepper, and tomato paste. Continue cooking for another 5 minutes.
  4. Add the flour and sauté for another 2 minutes.
  5. Add the parsley and stock. Bring the filling to a low boil, then turn down the heat, cover the pan, and simmer for 20 minutes.
  6. While the filling is simmering, preheat the oven to 400F.
  7. Put the peeled potatoes in a pot, cover them with water, and bring to a boil. Cook for about 12-15 minutes, until the potatoes are just undercooked and slightly firm. Drain the potatoes, cool slightly, and cut into 1/2 inch slices.
  8. Stir the peas into the filling, and transfer it to a 8x11 (or 9x13, which worked for me) baking dish. Arrange the potatoes on top of the filling, overlapping slightly as pictured. Brush the potatoes with olive oil and season generously with paprika and salt.
  9. Bake for about an hour until the filling is bubbly and the potatoes are golden brown and cooked through. Let rest for about 10 minutes before serving.
http://liveseasoned.com/moroccan-spiced-shepherds-pie/

Promise me, the moment temps dip below 60F, you’ll give this dinner a try. It’s delicious, comforting, and perfect with a glass of wine!

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Dutch Oven Chili

We’re half way through JULY! I think Kate will agree, this is our favorite time of year. We’re both July babies so this month has always been special for us. Growing up, we would have joint pool parties together even though there’s a nine year gap between us! This year we haven’t managed to get together, but both of our Julys have been packed with outdoor adventure and ample family time.

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Last week, I took a family of Brazilians out into the mountains for the first camping trip of their lives. We had a wonderful time hiking, learning new skills, and hanging out at camp. I plan on sharing more aspects of that adventure in future posts, but for now I wanted to share a Dutch Oven Chili recipe that is perfect for a camping crowd. The way I make chili is incredibly simple.. So simple that it’s almost one of those recipes that’s not really a recipe, WTF do I mean? You’ll see..

Even though this post is entitled Dutch Oven Chili, you can also make it on the stovetop by following this recipe. If you’re making it in a dutch oven, you’ll want to get a great layer of hot coals going. Another option, and perhaps a more reliable one, is to light a couple dozen charcoal briquettes. For the first half of the recipe have the dutch oven sitting directly on a bed of hot coals or charcoal briquettes. The lid should be kept off while you brown the meat and cook the fresh veggies that way you can monitor the heat, ensuring you don’t burn your dinner. Once you add all the canned items there will be a good amount of liquid in the pot so you shouldn’t have any trouble with burning or sticking. Place the lid on the dutch oven, cover it with coals or briquettes and wait twenty minutes or so (this really depends on the condition of your coals and briquettes) until the contents of the pot comes to a bubble.

Dutch Oven Chili

Ingredients

  • Onion
  • Bell Pepper
  • Jalapeño (or a small can of Jalapeños)
  • 3-5 cloves Garlic
  • 1 lb Ground Beef
  • 1 15oz can Kidney Beans
  • 1 28oz Diced Tomatoes
  • 1 jar of Salsa
  • Ann Schu's homemade Chili Sauce*
  • Chili Seasoning Packet

Instructions

  1. Start by cooking the ground beef over medium heat. Break up the beef into smaller pieces with a fork while it's still raw.
  2. Once the beef is cooking, begin chopping your onion, bell pepper, jalapeño and cloves of garlic.
  3. Add the vegetables to the meat as you chop.
  4. By the time the beef is completely cooked, the onions should be clear and the peppers a little soft.
  5. Drain off the grease if necessary - this is totally your call. When I make it in the kitchen, I drain the grease, when I make it in the Dutch oven I keep it because more liquid and flavor is better than less (usually it's a small amount anyway).
  6. Now it's time to work those arms - open all the cans: beans (drain off the liquid), tomatoes, jalapeño, salsa, and add them to the cooked beef and fresh veggies. Splash a bit of water in each can too, swirl it around, and add it to the chili mixture.
  7. Add your chili seasoning (or your own special spice mix) and mix well.
  8. If it's looking dry, you could add a splash of water or tomato paste and water to add a little liquid.
  9. Turn the heat down to a simmer, cover with a lid and allow the mixture to bubble before enjoying.
  10. If the mixture looks extra juicy, allow it to bubble a bit with the lid off, this should take care of some of the extra liquid.
  11. Serve over couscous or rice and top with shredded sharp cheddar cheese.
  12. *Ann Schu's homemade chili sauce is obviously optional and most times I don't have it, but when I do, I receive five times the compliments!
http://liveseasoned.com/dutch-oven-chili/

live seasoned summer 15 dutch oven chili-1-2

 

There you have it. Super simple. How do you make chili? Do you serve it over rice or couscous? Are we the only ones?!


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Arugula Walnut Pesto

Nuts are our ingredient of the season. We’ve been using them for sweets, drinks, and snack bars. Today we’re finally using them for a savory condiment!

Sarah here: Comin’ at ya with a republished post today – I’m making this tonight and I’m papapumped about it. Pasta and pesto all day please. Carry on.

I didn’t even know I was looking for it, but I found my new favorite condiment in this arugula walnut pesto! I think I overdid the traditional basil and pine nut pesto, because the past few times I’ve had it, I just wasn’t excited by the flavor, but the peppery-ness of the arugula and parmesan combined with the savory walnuts and olive oil and the zing of fresh garlic allows this pesto to brighten any dish, creating the perfect cure for grey days when you’re faced with another late spring snow!

liveseasoned_spring2015_walnutpesto2

I have to admit, I didn’t go to the grocery store with arugula on my list and the intention of making this pesto, but when a super-sized container of arugula landed in our fridge,  I was looking for a way to use it up!

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